Lemon-Ginger Baby Bok Choy

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Washington Post

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Ingredients

2/3 cup low-sodium or homemade chicken broth

Finely grated zest of 1 lemon (2 to 3 teaspoons)

1 teaspoon sugar

1 teaspoon low-sodium soy sauce

1 tablespoon cornstarch

2 teaspoons olive oil

1/2- to 3/4-inch piece peeled ginger root, grated (1 teaspoon)

1 1/2 pounds baby bok choy (about 5; washed and left damp), each stalk cut crosswise into 1 1/2 -inch pieces

1/4 cup water

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